Brown & Wild Rice
1 pkg Brown & Wild Rice
2 medium onions, diced
1 cup Minute Rice
1 cup carrots, grated
1/2 cup butter, melted
1/4 cup parsley, chopped
2 cups celery, finely diced
In separate pans, prepare both kinds of rice according to their package directions. Set aside. In a large skillet, melt butter and add all the prepared vegetables. Saute' until tender. Combine all ingredients and put in a baking dish. Cover and place in 350 degree oven to heat through, if necessary.
Salad with Fruit
2 10-oz bags romaine lettuce
1 15-oz can mandarin oranges, well drained
1/4 red onion, thinly sliced and quartered
1 cup red or green grapes, cut in half if large
2 cups berries (i.e. - raspberries, sliced strawberries, blackberries)
Separate onion layers. Gently toss all ingredients. Refrigerate.
Additional ingredient ideas: sliced avocado, chopped nuts, cheese.
* Optional - fresh oranges peeled, sliced, and sectioned.
(The yummy chicken was catered commercially, so we do not have that recipe...)
Hello Dolly Squares
3/4 cup butter, melted
1-1/2 cups flaked coconut
2-1/4 cups graham cracker crumbs
1 cup chopped walnuts, optional
1 12-oz pkg semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
Lightly spray 9" x 13" baking dish with non-stick cooking spray. In a medium bowl, combine butter and graham cracker crumbs. Press crumb mixture evenly into bottom of prepared baking dish. Spread chocolate chips, coconut, and nuts evenly over crumbs. Drizzle sweetened condensed milk on top. Bake at 350 degrees for 25 minutes. Allow to cool for 25 minutes, then cut into squares. Cool completely and serve.